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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 135.6
  • Total Fat: 2.3 g
  • Cholesterol: 24.1 mg
  • Sodium: 499.6 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Turkey Vegetable Soup w/ Tomato (my version of clean eating) calories by ingredient
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Turkey Vegetable Soup w/ Tomato (my version of clean eating)

Submitted by: BODYNSOIL1
Turkey Vegetable Soup w/ Tomato (my version of clean eating)

Introduction

I love a good soup and this is something we have been eating all our life. As kids we called it garbage soup as it always had whatever cooked meat and/or veggie left over in the fridge in it. It is quick to put together but has taste that goes a long way. Now I like to add steel cut oats to help thicken the broth naturally then just before serving I place chopped spinach in the bottom of the bowl. The hot soup is enough to steam the spinach but leaving the leaves beefy enough to really punch it up. I love a good soup and this is something we have been eating all our life. As kids we called it garbage soup as it always had whatever cooked meat and/or veggie left over in the fridge in it. It is quick to put together but has taste that goes a long way. Now I like to add steel cut oats to help thicken the broth naturally then just before serving I place chopped spinach in the bottom of the bowl. The hot soup is enough to steam the spinach but leaving the leaves beefy enough to really punch it up.
Number of Servings: 6

Ingredients

    Makes 6 servings.
    4 1/2 cups organic chicken broth
    1/2 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped carrot
    1/2 cup chopped brocolli, asparagus etc.
    1/4 tbsp dried crushed basil
    1/4 tbsp dried crushed oregano
    1/2 cup cooked steel cut oats
    2 cups cubed cooked chicken or turkey
    1 16oz can tomato, cut up or 2 cups fresh cut up tomato
    1 bay leaf

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Directions

* In a large saucepan bring the chicken broth, steel cut oats, onion and uncooked vegetables with the basil, oregano and bay leave to a boil, reduce heat and simmer, covered, for 16 to 18 minutes.
* Stir in cooked and cubed chicken/turkey, precooked vegetables and cut up tomatoes and heat through.
* Rinse and chop spinach and place approximately 1/2 cup in the bottom of each bowl.
* Ladle soup over the spinach and serve.

(serves 6)

Number of Servings: 6

Recipe submitted by SparkPeople user BODYNSOIL1.






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